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Pork rillettes webhero2014 « back to recipes

Pork Rillettes with Cherry Compote

This versatile, classic French hors d’oeuvre recipe is simple to prepare at home. Pork rillettes may be served informally with an assortment of compotes, mustards, pickles and a loaf of country bread for a wine country-inspired picnic. The rich, savory flavors pair beautifully with the spice and fruit notes in Jordan Cabernet Sauvignon.

Ingredients

  • 3 pounds boneless pork shoulder (cut into ¼” cubes)

  • 2 pounds fresh pork belly (cut into ½” cubes)

  • 2 Tbsp kosher salt

  • 2 tsp quatre d’épices (grind together 1 part nutmeg + 1 part ginger + 1 part cloves + 2 parts white pepper)

  • 2 tsp fennel pollen

  • 6 Tbsp Jordan Extra Virgin Olive Oil

  • 6 shallots, sliced

  • 2 cloves black garlic

  • 2 cloves garlic

  • ½ cup Madeira

  • ¼ cup sherry

  • 1 Tbsp Cognac

  • 8 cups chicken stock

  • 1 cup duck fat

For the sachet

  • 3 bay leaves

  • 12 black peppercorns

  • ½ star anise

  • 6 parsley stems

  • 4 sprigs thyme

  • 1 carrot, finely sliced

  • 1 rib of celery, finely sliced

  • cheese cloth and kitchen twine

For the optional compote 

  • 2 Tbsp butter

  • 3 shallots, sliced

  • 4 Tbsp hazelnuts, toasted and crushed

  • ½ star anise

  • 1 strip of orange peel, pith removed

  • 2 sprigs thyme

  • ½ cup dried cherries

  • ¼ cup orange juice

  • 3 Tbsp Cognac

  • ½ cup Jordan Cabernet Sauvignon

  • 1 Tbsp honey

  • 2 cups pitted Bing cherries (Rainier may be substituted)

  • 1 Tbsp tarragon, chopped

  • 2 tsp truffle balsamic glaze

  • freshly ground black pepper

Ingredients

  • 3 pounds boneless pork shoulder (cut into ¼” cubes)

  • 2 pounds fresh pork belly (cut into ½” cubes)

  • 2 Tbsp kosher salt

  • 2 tsp quatre d’épices (grind together 1 part nutmeg + 1 part ginger + 1 part cloves + 2 parts white pepper)

  • 2 tsp fennel pollen

  • 6 Tbsp Jordan Extra Virgin Olive Oil

  • 6 shallots, sliced

  • 2 cloves black garlic

  • 2 cloves garlic

  • ½ cup Madeira

  • ¼ cup sherry

  • 1 Tbsp Cognac

  • 8 cups chicken stock

  • 1 cup duck fat

For the sachet

  • 3 bay leaves

  • 12 black peppercorns

  • ½ star anise

  • 6 parsley stems

  • 4 sprigs thyme

  • 1 carrot, finely sliced

  • 1 rib of celery, finely sliced

  • cheese cloth and kitchen twine

For the optional compote 

  • 2 Tbsp butter

  • 3 shallots, sliced

  • 4 Tbsp hazelnuts, toasted and crushed

  • ½ star anise

  • 1 strip of orange peel, pith removed

  • 2 sprigs thyme

  • ½ cup dried cherries

  • ¼ cup orange juice

  • 3 Tbsp Cognac

  • ½ cup Jordan Cabernet Sauvignon

  • 1 Tbsp honey

  • 2 cups pitted Bing cherries (Rainier may be substituted)

  • 1 Tbsp tarragon, chopped

  • 2 tsp truffle balsamic glaze

  • freshly ground black pepper

Instructions

serves 12

Rub pork with salt, quatre d’épices and fennel pollen. In a heavy bottom pot, brown pork, shallots and garlic in olive oil over medium-high heat. Carefully deglaze pot with Madeira, sherry and Cognac. Reduce until liquid has nearly evaporated, and add chicken stock.
 
Preheat oven to 300 degrees. Create sachet by combining bay leaves, peppercorns, star anise, parsley, thyme, carrot and celery in cheese cloth. Tie sachet with kitchen twine, add it to the pot and bring to a simmer. Place pot in preheated oven and cook until pork is fork tender (3-3 ½ hours). To make the rillettes, use a slotted spoon to remove pork from liquid and transfer to a non-reactive bowl. Strain braising liquid and allow fat and stock to separate. Finely shred pork and mix in reserved braising stock and rendered fat to your liking. Season with pepper to taste, then transfer to a glass dish or crock suitable for cold storage. Seal the mixture with 1/8” layer of duck fat, cover and refrigerate for up to two weeks.
 
To make the optional compote, sweat shallots, hazelnuts, star anise, orange peel, thyme and dried cherries in butter until shallots have cooked through. Add the orange juice, Cognac, Cabernet Sauvignon and honey. Simmer for 10 minutes. Add the fresh cherries and cook through (3-5 minutes). With a slotted spoon, remove cherries and place in a non-reactive bowl. Return liquid to heat and reduce until syrup coats the back of a spoon. Pour syrup over cherries; fold in tarragon, balsamic glaze and freshly ground black pepper to taste.
 
To plate, place a quenelle of rillettes on a small dish, smear a small amount of cherry syrup and top with compote. Garnish with edible flowers and serve with crackers, such as our Jordan Fruit & Nut Crostini.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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